If you’re looking for an elegant, indulgent dessert, this Mary Berry White Chocolate Cheesecake is perfect for any occasion. With a smooth, creamy white chocolate filling and a crunchy biscuit base, this cheesecake strikes the perfect balance between rich and light. It’s straightforward to make, yet its flavor and presentation make it look as if it came straight from a patisserie.
What is Mary Berry’s White Chocolate Cheesecake?
The Mary Berry White Chocolate Cheesecake is a no-bake cheesecake that combines the sweet creaminess of white chocolate with a buttery, biscuit crust. The filling is made with melted white chocolate, cream cheese, and a hint of vanilla, resulting in a dessert that’s wonderfully smooth and rich. It’s topped with fresh berries or chocolate shavings, making it as visually stunning as it is delicious.
Other Popular Recipes
- Jamie Oliver Air Fryer Baked Alaska
- Jamie Oliver Chocolate And Orange Cake
- Nigella Gluten Free Chocolate Cake
Why You Should Try This Recipe
- No-Bake and Simple: Perfect for beginners and no need for an oven.
- Elegant and Decadent: Ideal for dinner parties or celebrations.
- Silky Texture with Sweet Flavor: White chocolate gives a rich, creamy taste.
- Versatile Topping Options: This goes well with fresh berries, chocolate, or a fruit compote.
- Crowd-Pleaser: Loved by both kids and adults alike.
Ingredients Needed to Make Mary Berry White Chocolate Cheesecake
For the Crust
- 200g Digestive Biscuits (or graham crackers): Crushed to form a crunchy, buttery base.
- 100g Unsalted Butter: Melted to bind the crust.
For the Filling
- 300g White Chocolate: Melted for a creamy, sweet flavor.
- 500g Full-Fat Cream Cheese: Adds richness and a smooth texture.
- 250ml Double Cream (or heavy cream): Whipped and folded in for a light, airy filling.
- 1 tsp Vanilla Extract: Enhances the sweetness of the white chocolate.
- 2 tbsp Powdered Sugar (optional): For extra sweetness, if desired.
For the Topping (optional)
- Fresh Berries (like raspberries or strawberries): Adds a burst of color and freshness.
- White Chocolate Shavings: Decorative and adds extra chocolate flavor.
- Fruit Compote or Coulis: A tangy option to balance the sweetness.
Equipment Needed
- Springform Pan (8- or 9-inch): Ideal for easy removal and presentation.
- Mixing Bowls: For preparing the crust and filling.
- Electric Mixer or Whisk: Helps achieve a smooth, creamy filling.
- Spatula: For spreading and smoothing the filling.
- Microwave or Double Boiler: To melt the white chocolate gently.
Instructions to Make Mary Berry White Chocolate Cheesecake
- Prepare the Crust:
Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and rolling them over with a rolling pin. In a mixing bowl, combine the biscuit crumbs with the melted butter until well-coated. Press the mixture firmly into the base of a springform pan, creating an even layer. Chill in the fridge for 15-20 minutes to set. - Melt the White Chocolate:
Using a double boiler or microwave, gently melt the white chocolate. Stir frequently to avoid overheating, and set aside to cool slightly. - Make the Filling:
In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the melted white chocolate and vanilla extract, and mix until well combined. In a separate bowl, whip the double cream to soft peaks, then gently fold it into the cream cheese mixture to maintain a light texture. - Assemble the Cheesecake:
Pour the white chocolate filling over the chilled crust in the springform pan. Use a spatula to smooth the top, ensuring an even layer. Cover and refrigerate for at least 4 hours, or until set. For best results, chill overnight. - Add Toppings and Serve:
Before serving, remove the cheesecake from the pan and transfer it to a serving plate. Decorate with fresh berries, white chocolate shavings, or a drizzle of fruit compote.
What Goes Well With Mary Berry White Chocolate Cheesecake
- Fresh Raspberries or Strawberries – Add a tart contrast to the sweet cheesecake.
- Raspberry Coulis – Drizzle over the cheesecake for added color and tang.
- White Chocolate Curls – Elegant and enhance the chocolate flavor.
- Whipped Cream – Light and fluffy, perfect alongside a rich cheesecake.
- Mint Leaves – For a refreshing pop of color.
- Chopped Nuts – Adds a crunchy texture to each bite.
- Citrus Zest (Lemon or Orange) – Brings a hint of brightness that complements the sweetness.
Expert Tips for Making the Best Mary Berry White Chocolate Cheesecake
To make the best white chocolate cheesecake, keep these tips in mind:
- Use Room Temperature Ingredients – Helps avoid lumps in the filling and ensures smooth mixing.
- Melt Chocolate Slowly – White chocolate can burn easily, so melt it gently.
- Chill Overnight – For best results, allow the cheesecake to set overnight for a firm, sliceable texture.
- Add Double Cream Gradually – Fold in the whipped cream carefully to keep the filling light.
- Choose High-Quality White Chocolate – Quality chocolate makes a big difference in flavor and texture.
- Grease the Pan Lightly – Helps with easier release of the cheesecake when serving.
Easy Variations of Mary Berry White Chocolate Cheesecake
Customize this cheesecake with a few easy variations:
- Add Citrus Zest to Filling – Lemon or orange zest adds a refreshing twist.
- Make It Chocolate Swirl – Drizzle melted dark chocolate into the filling and swirl for a marble effect.
- Use Ginger Biscuits for the Crust – Adds a spicy kick to the base.
- Top with Caramel Sauce – Add a rich, sweet layer on top.
- Incorporate Fresh Fruit into Filling – Mix in small berries or diced fruit for added flavor.
- Sprinkle Sea Salt on Top – Balance the sweetness with a hint of salt.
Best Practices to Store Mary Berry White Chocolate Cheesecake
- Refrigerate in an Airtight Container – Store in the fridge for up to 5 days.
- Freeze in Portions – Wrap individual slices in plastic wrap and freeze for up to 2 months.
- Keep Toppings Separate – Add fresh toppings right before serving to avoid sogginess.
- Use an Airtight Cover – Prevents the cheesecake from absorbing fridge odors.
- Avoid Direct Sunlight – Keeps the cheesecake from softening too quickly.
Best Practices to Reheat Mary Berry White Chocolate Cheesecake
Since this is a no-bake cheesecake, it’s best enjoyed cold. However, if you’d like a slightly softer texture:
- Let It Sit at Room Temperature – Allow a slice to sit out for 10-15 minutes for a creamier texture.
- Avoid Microwave Heating – Microwaving can cause the filling to melt unevenly.
How Can I Make Mary Berry White Chocolate Cheesecake Healthier?
- Reduce Sugar – Omit the powdered sugar if using a sweeter white chocolate.
- Use Low-Fat Cream Cheese – Substitute with a reduced-fat version for fewer calories.
- Use Greek Yogurt Instead of Double Cream – Greek yogurt adds protein while maintaining creaminess.
- Add Fresh Fruit Topping – Fresh fruit adds natural sweetness without extra sugar.
- Swap Butter with Coconut Oil – A lighter alternative for the crust.
Nutrition Value (per serving)
- Calories: 350
- Carbohydrates: 25g
- Protein: 6g
- Fat: 26g
- Fiber: 1g
- Sugar: 20g
FAQs
How Do I Melt White Chocolate for Mary Berry White Chocolate Cheesecake?
To melt white chocolate for Mary Berry White Chocolate Cheesecake, use a double boiler or microwave it in 20-second intervals, stirring in between to avoid overheating. White chocolate burns easily, so keep the heat low and stir frequently until smooth.
Can I Use a Different Crust for Mary Berry White Chocolate Cheesecake?
Yes, you can use different crusts for this cheesecake. Swap the digestive biscuits with graham crackers, Oreos, or ginger biscuits for added flavor. For a gluten-free option, use gluten-free biscuits or crushed nuts mixed with butter.
How Long Does Mary Berry White Chocolate Cheesecake Take to Set?
Mary Berry White Chocolate Cheesecake takes at least 4 hours to set in the refrigerator, but chilling overnight is recommended for the best texture and easy slicing. The longer chilling time allows the filling to fully firm up.
Can I Make Mary Berry White Chocolate Cheesecake Ahead of Time?
Yes, this cheesecake is perfect for making ahead. Prepare it up to 2 days in advance, cover it tightly, and keep it refrigerated. Add any fresh toppings just before serving to keep them looking and tasting fresh.
Final Words
The Mary Berry White Chocolate Cheesecake is a beautiful, luxurious dessert that’s as easy to make as it is delicious. Perfectly smooth and creamy with the sweetness of white chocolate, this cheesecake is ideal for any special occasion or simply as a treat for yourself. Give this recipe a try and enjoy each delightful bite!
More By British Baking Recipe
- Jamie Oliver Air Fryer Cheesecake
- Jamie Oliver Air Fryer Fish
- Jamie Oliver Orange Polenta Cake
- Jamie Oliver Chocolate Cheesecake
Mary Berry White Chocolate Cheesecake
- Prep Time: 25
- Total Time: 25 minutes
- Yield: 8 1x
- Category: Dessert
- Method: No-bake
- Cuisine: British
Description
The Mary Berry White Chocolate Cheesecake is a no-bake cheesecake that combines the sweet creaminess of white chocolate with a buttery, biscuit crust. The filling is made with melted white chocolate, cream cheese, and a hint of vanilla, resulting in a dessert that’s wonderfully smooth and rich. It’s topped with fresh berries or chocolate shavings, making it as visually stunning as it is delicious.
Ingredients
For the Crust
- 200g Digestive Biscuits (or graham crackers): Crushed to form a crunchy, buttery base.
- 100g Unsalted Butter: Melted to bind the crust.
For the Filling
- 300g White Chocolate: Melted for a creamy, sweet flavor.
- 500g Full-Fat Cream Cheese: Adds richness and a smooth texture.
- 250ml Double Cream (or heavy cream): Whipped and folded in for a light, airy filling.
- 1 tsp Vanilla Extract: Enhances the sweetness of the white chocolate.
- 2 tbsp Powdered Sugar (optional): For extra sweetness, if desired.
For the Topping (optional)
- Fresh Berries (like raspberries or strawberries): Adds a burst of color and freshness.
- White Chocolate Shavings: Decorative and adds extra chocolate flavor.
- Fruit Compote or Coulis: A tangy option to balance the sweetness.
Instructions
- Prepare the Crust:
Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and rolling them over with a rolling pin. In a mixing bowl, combine the biscuit crumbs with the melted butter until well-coated. Press the mixture firmly into the base of a springform pan, creating an even layer. Chill in the fridge for 15-20 minutes to set. - Melt the White Chocolate:
Using a double boiler or microwave, gently melt the white chocolate. Stir frequently to avoid overheating, and set aside to cool slightly. - Make the Filling:
In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the melted white chocolate and vanilla extract, and mix until well combined. In a separate bowl, whip the double cream to soft peaks, then gently fold it into the cream cheese mixture to maintain a light texture. - Assemble the Cheesecake:
Pour the white chocolate filling over the chilled crust in the springform pan. Use a spatula to smooth the top, ensuring an even layer. Cover and refrigerate for at least 4 hours, or until set. For best results, chill overnight. - Add Toppings and Serve:
Before serving, remove the cheesecake from the pan and transfer it to a serving plate. Decorate with fresh berries, white chocolate shavings, or a drizzle of fruit compote.
